Dosage is the final addition made to a traditional-method sparkling wine after disgorgement and before the bottle receives its permanent closure. It commonly consists of wine blended with a measured amount of sugar and is called liqueur d’expédition. The dosage helps determine the wine’s final sweetness category and can influence balance and texture.
After the second fermentation and lees ageing, the bottle is riddled so the yeast sediment collects in the neck. During disgorgement, the sediment is expelled. The producer then tops up the bottle as required and adds the dosage before applying the final cork and wire cage.
Common European sparkling-wine categories include:
These categories describe residual sugar, not necessarily how sweet a wine will seem in isolation; acidity and fruit concentration also influence perception.
Dosage can balance high acidity, round the palate and create the intended house style. Some producers use very low or no dosage to emphasize the base wine and site, while others choose a higher level to create a softer, sweeter profile.
Example: a Brut Champagne receives a dosage that leaves it within the Brut residual-sugar category, while an Extra Brut receives less sugar.
Chef’s note: dosage is not the same as the tirage mixture used to start the second fermentation. Tirage initiates fermentation; dosage adjusts the final wine after disgorgement.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
